In the meantime, heat milk and butter until butter is melted and mixture is hot but not boiling.

Pour the milk + butter into the batter and stir to blend.

Pour into two 9″ round pans or two small square pans or 1 9×12 rectangular pan.

Cook at 350* for about 25 minutes when a toothpick comes out clean. Do not overbake!

As shortcake:

Vanilla Icing

The icing we had on the cake for Mother’s Day was fabulous. Very wet yet not too sweet. My grandmother recited this recipe from memory, and says to just play with the proportions to get the consistency you need.